Use your roast dinner leftovers in this yummy combination fried rice.
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 1 1/2 cups jasmine or other rice
- 1 tbs peanut oil or vegetable oil
- 2 celery stalks, sliced
- 4 spring onions or a small onion, sliced
- 1 1/2 cups chopped leftover ham or turkey (or both)
- 1 cup frozen peas, or chopped beans, thawed
- 500g cooked prawns, peeled or other seafood like calamari or fish pieces
- 2 tbs soy sauce, plus extra to season
- 1 tsp sesame oil, optional
- 2 tbs chopped flat-leaf parsley or soft herbs like coriander or basil
- Sweet chilli sauce, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the rice in a large saucepan of boiling water for 10 mins or until just tender. Drain well. Heat the peanut or vegetable oil in a wok or large, deep frying pan over medium-high heat. Add the celery and spring onions or sliced onion. Stir-fry for 2-3 mins until just soft.
Step 2
Add the ham or turkey and stir-fry for 2 mins or until heated through. Add the rice, peas or beans and prawns, calamari or fish pieces and stir-fry for 2 mins or until heated through. Add the soy sauce, sesame oil and parsley or soft herbs, and toss to combine. Season with extra soy sauce to taste. Serve with sweet chilli sauce.
